Recipe: Nourishing Bone Broth

By now you all know how obsessed I am with the glow. I've dealt with skin issues for a long time, and I'm hyper-sensitive so those two things have prompted me to seek out the most nutrient dense foods on the planet. I'm also a research nerd and I want to know how to look and feel my best all the time... plus perform well and kick bootay in the gym. Look good and feel good, say you? My late grandmother used to make us delicious, warming soups all the time, she was my Colombian grandmother so it wasn't weird to have oxtail or pig feet in a boiling pot on the stove. I often think the reason I never broke a bone in my life and why we were pretty strong kids was because we were always hopped up on mineral-rich soup. Something to think about for sure!

So what IS this superfood I speak of? Mineral-rich bone broth. Its properties are incredible. From collagen (hello healthy hair, skin and nails!) to protein to minerals that actually help repair damaged gut lining. The list goes on and on... read more about why bone broth is so incredible here.

I've recently revisited my childhood and I am obsessed once again. By now you've heard New Yorkers are able to sip mineral-rich bone broth from coffee cups while they walks the streets. Gut-healers and autoimmune educators are rejoicing as all major internet publications are speaking of it's benefits and health wonders. Everyone is talking about it. The buzz is loud.

If you want to get the 411 on the FAQ on bone broth and why it IS a superfood, with incredible healing properties, head over here and empower yourself with that knowledge. I want you to know the facts because I'm a no-nonsense kinda gal. But here I'm going to give you my favorite recipe that is super easy, as well as answer a bunch of questions I get a lot when I tell people I drink bone broth on the reg. (By the way, the common response I get from people is "EWWW".)

How do you drink bone broth?I drink a mug in the morning, with a little bit of Himalayan sea salt and grated fresh ginger. Since I make it ahead of time and store it, I reheat on medium-low heat until it's ready to drink. Never microwave. You could literally add anything to it, like green onions, parsley, or just a casual S&P dusting to taste. (OK, not literally everything).

Can I drink it everyday?Absolutely! Right now I'm drinking it every morning, especially given the winter season plus the amount of sick people around. Not to mention with the added stress of the holiday season, I want to make sure I am bulletproof this time of year. Getting sick is not an option for me, and shouldn't be for you either!

Where can I get grass-fed beef bones or pastured poultry bones?Some Whole Foods will carry these higher quality bones, so just pop in and ask your butcher. If you have no luck there, I would just go straight to a local farmer (which is what I like to do). Find a local sustainable farm in your area by searching on www.eatwild.com.

What type of bones do you use?I've made turkey, chicken and beef bone broth. If I'm using pastured chicken or turkey I'll use necks, backs and feet (if I can find them). If I'm making beef bone broth I will get large soup bones, knuckles, or marrow bones. You can also mix up the types of bones, there's no right or wrong way, just make sure they are high quality because it does make a significant difference.

Do you really notice a difference when you drink it?As with all things non-gimmicky, bone broth is not a magic pill type of thing. But when I am consistent I notice a huge difference in my digestion, skin, and nails. And I haven't gotten sick at all, which is great since I'm notoriously miserable in the winter.

Ok, cool. So how do I make it?

Glad to have you on board. Here is the easiest way I have found to make bone broth...

Process:

Place all ingredients in crockpot and cook on high until liquid comes to a boil, then reduce to low. Cook poultry bones for 24 hours, and beef bones for 48 hours.

Once cooking time is up, turn off the crockpot and allow to cool. Once cool, I take out the ceramic insert of the crock pot and put the whole thing in the fridge, this allows the fat to rise so I can easily scrape it off. You can save the tallow or chuck it (or give it to your dogs as a treat - mine love it!). Then strain in a fine mesh strainer and throw away the vegetables.

I then store the prepared bone broth in several mason jars in the fridge for up to 3 days. It rarely lasts that long though! :) Bone broth can freeze, but I've never done it myself.

So what do you think? Would you make bone broth in the name of glowing beauty and healthy digestion? (The answer of course is YES!) PS- redeem bonus points by using this bag to bring home all the goods you hunt and gather for your bone broth.